These Cinnamon Rolls with Cream Cheese Frosting are soft, fluffy, and covered in a rich, tangy frosting that melts into every swirl. They're everything you want from a homemade cinnamon roll and absolutely worth the rise time.
Let's get started!
Jump to:
- Pull Up A Chair & Let's Chat!
- What You'll Need & Why
- The Recipe Rundown
- Swaps & Variations
- Tips For The Best Cinnamon Rolls With Cream Cheese Frosting
- How To Make Overnight Cinnamon Rolls
- Cinnamon Rolls Recipe
- Storage & Reheating
- Freezing Instructions
- You Asked, I Answered
- You'll Also Love
- Who’s Stirring the Pot?
Pull Up A Chair & Let's Chat!
If you're going to spend the time making homemade cinnamon rolls, they better be worth it. Amiright?! These Cinnamon Rolls with Cream Cheese Frosting are everything I want in a homemade cinnamon roll—soft, fluffy, loaded with cinnamon-sugar filling, and finished with a rich cream cheese frosting that melts right into every bite.
Whether you're making them for Christmas morning, a weekend brunch, or just because you're craving something special on a Tuesday, this recipe is one you'll come back to again and again.
Why You'll Love These Cinnamon Rolls With Cream Cheese Frosting
- Soft, fluffy rolls: Every bite is light, pillowy, and bakery-worthy.
- Plenty of cinnamon filling: A buttery cinnamon-sugar swirl in every layer.
- Cream cheese frosting that melts into every bite: Rich, tangy, and the perfect finishing touch.
- Classic from-scratch recipe: Simple techniques and dependable results every time.
- Perfect for holidays or weekends: A special breakfast that's always worth the little extra effort.
- Even better warm: Fresh from the oven is when these cinnamon rolls truly shine.
What You'll Need & Why
Cinnamon Rolls
- Heavy cream: The secret to ultra-soft, gooey cinnamon rolls.
- Milk, yeast, eggs, butter, sugar, and flour: The simple ingredients for a soft, fluffy homemade dough.
- Brown sugar and cinnamon: The classic filling every cinnamon roll deserves.
- Vanilla bean paste and kosher salt: Add warmth, depth, and balance.
Cream Cheese Frosting
- Cream cheese, butter, powdered sugar, vanilla bean paste, and kosher salt: Rich, smooth, perfectly tangy, and absolutely the best part.
The Recipe Rundown
Homemade cinnamon rolls take a little time, but every step is simple—and every bite is worth it.
- Make the dough: Bloom the yeast, mix in the remaining dough ingredients, then knead until smooth and elastic.
- Let it rise: Cover the dough and let it double in size until soft and puffy.
- Mix the filling: Stir together the butter, brown sugar, cinnamon, and a pinch of salt while the dough rises.
- Roll, fill, and slice: Roll the dough into a rectangle, spread on the filling, roll it up tightly, and slice into 12 rolls.
- The secret step: Arrange the rolls in the baking dish, then pour warm heavy cream around them before the second rise. Trust me on this one.
- Bake until golden: Bake until the rolls are lightly golden and soft in the center.
- Make the frosting: Beat together the cream cheese frosting while the rolls cool slightly.
- Don't hold back: Slather the cream cheese frosting over the warm rolls and let it melt into every swirl.
Swaps & Variations
These homemade cinnamon rolls are easy to customize with a few simple swaps.
- Use bread flour: For an even chewier, bakery-style roll with a little more structure.
- Add a little crunch: Sprinkle chopped pecans or walnuts over the cinnamon filling before rolling.
- Brighten the flavor: Add a teaspoon of orange or lemon zest to the dough or cream cheese frosting.
- Make them overnight: Assemble the rolls, cover, and refrigerate overnight. Let them rise at room temperature before baking the next morning.
- Try maple frosting: Swap a little of the vanilla bean paste for maple extract for a cozy fall twist.
Tips For The Best Cinnamon Rolls With Cream Cheese Frosting
A few simple tips will give you soft, fluffy cinnamon rolls every time.
- Don't skip the heavy cream: Pouring warm heavy cream around the rolls before baking is the secret to those ultra-soft, gooey centers.
- Start with room-temperature ingredients: They mix together more easily and help the dough rise evenly.
- Slice with dental floss: Unflavored dental floss cuts cleanly through the dough without squishing those beautiful swirls.
- Bake just until lightly golden: Overbaking is the fastest way to dry out homemade cinnamon rolls.
- Frost while they're still warm: The cream cheese frosting should melt right into every swirl—not completely disappear, just enough to become gloriously gooey.
Top Tip: Perfection Is Overrated
If you're new to baking, don't overthink it. Homemade cinnamon rolls are much more forgiving than they seem.
Your dough doesn't have to be a perfect rectangle. The filling doesn't have to reach every single corner. And if you end up with 11 rolls...or 13...nobody's going to complain.
They're still going to be soft, fluffy, covered in cream cheese frosting, and absolutely delicious.
And if all else fails...
Just add more frosting.
How To Make Overnight Cinnamon Rolls
Want fresh-baked cinnamon rolls without an early wake-up call? Here's how to prep them the night before.
- Prepare the rolls: Make the recipe through shaping the rolls and placing them in the baking dish.
- Hold the heavy cream: Wait to pour it over the rolls until the next morning.
- Refrigerate overnight: Cover the pan tightly and refrigerate.
The Next Morning
- Bring the rolls to room temperature: Let them sit on the counter for about 30 minutes.
- Add the heavy cream: Pour the warmed heavy cream around the rolls.
- Finish the second rise: Let the rolls rest for another 30–60 minutes, or until puffy.
- Bake and frost: Bake as directed, then slather on the cream cheese frosting while the rolls are still warm.
Cinnamon Rolls Recipe
Equipment
- unflavored dental floss
- electric hand mixer
- offset spatula
Ingredients
- 1¼ cup whole milk, warmed to 110°
- 2¼ teaspoon active dry yeast
- ½ cup butter, very softened almost melted
- ⅓ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla bean paste
- 4¾ cups all-purpose flour
- 1 teaspoon kosher salt
Filling
- ½ cup butter, softened
- 1¼ cup brown sugar reserve the ¼ cup for sprinkling
- 2 tablespoon cinnamon
- ½ teaspoon kosher salt
- ½ cup heavy cream, warm
Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- ½ tablespoon vanilla bean paste
- 2½ cups powdered sugar more or less depending on how sweet you like it
- hefty pinch of kosher salt
Instructions
The Dough
- Bloom the yeast: Add the warm milk and yeast to the bowl of a stand mixer. Let sit for 5–10 minutes, until foamy.
- Build the base:Add the softened butter, eggs, sugar, and vanilla. Whisk briefly just to break everything up—no need to fully combine yet.
- Form the dough:Add the flour and kosher salt. Using the dough hook, knead on medium speed for 8–10 minutes until the dough is smooth, elastic, and no longer overly sticky.
- First rise: Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 1–1½ hours, or until doubled in size.
The Filling and Second Rise
- Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and kosher salt until smooth and spreadable.
- Roll it out: Once the dough has doubled, punch it down and roll it out on a lightly floured surface into a 12×18-inch rectangle, about ¼–½ inch thick.
- Spread the filling: Using an offset spatula, spread the filling evenly over the dough, leaving a small border around the edges.
- Roll and slice: Starting with the long side closest to you, roll the dough up tightly into a log. Trim the ends if needed, then cut into 12 even rolls using unflavored dental floss or a very sharp knife.
- Prepare the pan: Line a 9×13 baking dish with parchment paper and sprinkle the bottom with the reserved brown sugar. Arrange the rolls evenly in the pan, then pour the warm heavy cream into the spaces between them
- Second rise: Cover and let the rolls rise for about 1 hour, or until puffed and nearly doubled in siz
- Bake: Bake at 350°F for 25–30 minutes, until just golden and soft in the center.
The Frosting
- The base: Combine the softened cream cheese, butter, and vanilla bean paste in a bowl. Beat with an electric hand mixer until smooth and fluffy.
- Sweeten it up: Slowly add the powdered sugar so it doesn’t explode everywhere (learned the hard way). Add a generous pinch of kosher salt and mix until creamy and spreadable.
- Frost and finish: Slather the frosting over the slightly cooled cinnamon rolls so it melts just a bit into the swirls. Serve warm and enjoy every last bite.
Nutrition
Storage & Reheating
These cinnamon rolls are just as delicious the next day—and they're perfect for making ahead.
- Refrigerate: Once completely cooled, store the cinnamon rolls in an airtight container in the refrigerator for up to 5 days.
- Reheat: Warm individual rolls in the microwave for about 20 seconds, covered with a damp paper towel to keep them soft and fluffy.
Freezing Instructions
These cinnamon rolls freeze beautifully, making them a great make-ahead breakfast.
Freeze Before Baking
- Prepare the recipe through shaping the rolls.
- Do not add the heavy cream yet.
- Freeze the rolls in the pan or on a baking sheet until firm, about 1 hour.
- Transfer to a freezer-safe bag or airtight container and freeze for up to 3 months.
After Freezing
- Thaw the rolls overnight in the refrigerator.
- Transfer them to a baking dish if needed.
- Pour the warmed heavy cream around the rolls.
- Let the rolls rise at room temperature for about 1 hour, or until puffy.
- Bake and frost as directed.
You Asked, I Answered
Can I make these cinnamon rolls ahead of time?
Absolutely! Prepare the rolls the night before, cover, and refrigerate overnight. The next morning, let them come to room temperature, pour the warmed heavy cream around the rolls, and bake as directed.
Why do you pour heavy cream around the cinnamon rolls before baking?
It's my favorite trick for ultra-soft, gooey cinnamon rolls. The warm heavy cream settles between the rolls and soaks into the dough as they bake, creating incredibly tender centers and that soft, bakery-style texture everyone loves.
Why aren't my homemade cinnamon rolls fluffy?
Dense cinnamon rolls are usually caused by inactive yeast or dough that hasn't had enough time to rise. Make sure your yeast is fresh, your milk is warm—not hot—and let the dough rise until it's noticeably puffy before moving on.
How do I know when my dough has risen enough?
The dough should roughly double in size and feel light and airy. Gently press it with your finger—if the indentation slowly springs back but remains slightly visible, it's ready.
Can I make these without a stand mixer?
Yes! You can mix and knead the dough by hand. It takes a little more time, but you're looking for the same result: a smooth, soft dough that's slightly tacky but not sticky.
Can I use active dry yeast instead of instant yeast?
Yes. Active dry yeast should be bloomed in the warm milk before mixing the dough, while instant yeast can be added directly to the dry ingredients. Both work beautifully in this recipe.
You'll Also Love
If you love homemade breakfasts that make mornings feel a little more special, here are a few more reader favorites.
- Banana Nut Chocolate Chip Muffins – Soft, tender muffins that are perfect with your morning coffee.
- Double Chocolate Chip Bread – Rich, chocolatey, and every bit as cozy as it sounds.
- Cottage Cheese Bagels – Soft, chewy, and surprisingly easy for breakfast sandwiches or a schmear of cream cheese.
- Baked Apple Cider Donuts: Soft, warmly spiced, and coated in cinnamon sugar for the ultimate fall breakfast treat.
- Butter Cake: Rich, buttery, and the kind of treat that's just as welcome at brunch as it is for dessert.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Ann K Tepper says
# 1this is a lovely recipe. I have made it several times. Before 2nd rising, I froze the rolls for use later. When I needed them, I smeared a round cake pan w/butter & sprinkled w/brown suger. I let them thaw overnight in the fridge, rest & rise in a warm place then, baked as usual. I let them cool for just a few minutes before turning out onto my serving plate & I frosted them while still warm. Delish!!
Ann K Tepper says
# 1this is a lovely recipe. I have made it several times. Before 2nd rising, I froze the rolls for use later. When I needed them, I smeared a round cake pan w/butter & sprinkled w/brown suger. I let them thaw overnight in the fridge, rest & rise in a warm place then, baked as usual. I let them cool for just a few minutes before turning out onto my serving plate & I frosted them while still warm. Delish!!
Rufus says
I am so glad you liked them! This makes me so happy! Have a wonderful day!
Bonnie Richardson says
Delish!!! Super easy and the fluffiest cinnamon roll recipe I’ve ever made. Highly recommend and will definitely be making again before the holidays are over.
Rufus says
Thank you so very much for letting me know! It makes me so happy to hear it!